Pin Lo

Maria Espravnik


Asians like to sit around a table talk some, eat some, laugh some…Its in the heritage, genes, DNA,blood.. Anyways, this is just condusive to those dinner table talking tradition. Every Asian country has a different twist/style of this basic. They also have different names for it Jeongol, shabu -shabu,.. It all begins with this basic stock type soup base. We cook the precut, presliced, prepared meats,veggies, sides (tofu..) In the boiling stock at the table. As each area has a different style so does each family. Every home different style


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10 Min


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1 lb
soup bones
1 lb
chicken bones
1 lb
pork bones
4 c
2 Tbsp
1 tsp
1/2 bunch
chinese cabbage sliced
1/2 bunch
bok choy, sliced
1/4 bunch
bean sprouts, fresh
1/8 c
rice wine or rice vinegar
1/4 clove
1 stalk(s)
green onions
4 slice

How to Make Pin Lo


  • 1Place everything in pot with the water.
  • 2Heat it up to a rapid boil
  • 3Turn down heat simmer 30 mins/1hr slowly and check it , keep an eye on it
  • 4Take it off the heat. Remove all solids. No straining broth. But let broth cool (or cook night before & fridge it) if you re removing fat layer
  • 5Reserve the veggies and Flavorings for later use.
  • 6The bones can be reused for another day or discarded either way
  • 7Have on hand sliced meats, sliced veggies, tofu, a variety of condiments
  • 8Reheat to boiling when ready to eat. Cook the meats, veggies at the table

Printable Recipe Card

About Pin Lo

Course/Dish: Other Soups
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian
Hashtag: #Broth base

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